1 pound crabmeat, picked free of shells
1/3 cup crushed crackers
3 green onions finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Favorite dipping sauce, for serving
In a large bowl, mix together all ingredients, except for the flour and peanut oil.
Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab
cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip
crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm
with preferred sauce.
Makes 6 Servings